A delicious Snakehead Fish Fillets with Sizzling Scallion Oil recipe.
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Snakehead Fish Fillets with Sizzling Scallion Oil
Other★ Easy6min
IngredientsWhat you'll need for Snakehead Fish Fillets with Sizzling Scallion Oil
| Ingredient | Amount | Notes | |
|---|---|---|---|
| Snakehead fish fillets | 550 | ||
| Lee Kum Kee steamed fish soy sauce (or other brand) | to taste | ||
| Scallions | 1 | ||
| Corn oil | to taste |
Cooking StepsHow to cook Snakehead Fish Fillets with Sizzling Scallion Oil step by step
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Step 1 DetailThaw the snakehead fish fillets in advance. The quality of the fillets directly affects the texture. For convenience, frozen fillets from an online grocery store work great — after thawing, they have no excess moisture, are not sticky, and taste fresh.
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Step 3 DetailBring a pot of water to a boil. Add the fish fillets and cook for 1 minute until they curl up and show no raw color. A little white foam on the surface means it’s done — turn off the heat.
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Step 4 DetailArrange the cooked fish fillets on a plate. Drizzle the steamed fish soy sauce in a circular motion over the top.
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Step 5 DetailHeat some corn oil in a pan (a bit more than usual for stir-frying). When the oil is hot, add the scallions, count to 3, then turn off the heat. Immediately pour the hot oil and scallions over the fish. Be quick — the scallions will discolor fast if you pause for photos! Cooking requires focus, but it won’t affect the taste. This dish is fantastic with rice. Some restaurants make a variation with wasabi dressing instead of hot oil — the core technique is the same, just the final drizzle changes. The kids loved it — clean plates all around!
